Talking About Tubers
You think of potatoes as a complete no-no. All carbs, and no nutrition.
And, yes, you may want to cut back if you’re concerned about blood sugar spikes. Just keep in mind that potatoes are also chock-full of over 30 phytochemicals and vitamins. So a ‘tater here and there is nothing to feel bad about. Here’s the sensible way to get your spud on.
Fabulous Phenols, and More
Packed with heart-healthy vitamin C, potassium, and phenols like quercetin, the potato may one day prove to be a potent disease-fighter. What’s more, spuds are a significant source of chlorogenic acid, shown in some studies to thwart liver cancer.
Prudent Portion
Of course, it’s still not smart for your waist or blood sugar to slab a heaping portion of fries or mashed potatoes onto your plate every night (My Mother loved mashed potatoes! No meal was complete without them.) Potatoes can have their place in a healthful diet. They’re low in fat if cooked right, and if you eat the skin, you get a fiber boost as well.
But keep in mind that potatoes are considered a high-glycemic-index carb — the kind of carb that can cause blood sugar to spike, then drop suddenly. And too much of that may set the stage for diabetes. Case in point: Women in a study who ate one daily serving of starchy potatoes or two weekly servings of french fries had a slightly higher diabetes risk compared with the non-spud-loving lasses. The effect was even worse when the women ate potatoes in place of whole grains., so be sensible when they come around the table.
One of the best ways to get your spud on? Eat half of a baked potato with the skin on, so you get a fiber boost. And drizzle a little olive oil and salsa on top to healthfully balance the glycemic load while still boosting the flavor.
Too much mashed potatoes? Go look at www.AllSportsReport.com.
potatoes, mashed potatoes, vitamin C, potassium, phenols, chlorogenic acid, liver cancer
potatoes, mashed potatoes, vitamin C, potassium, phenols, chlorogenic acid, liver cancer
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